A very 'tangy' ginger powder. Works fine in baking and you won't run out soon. Makes good ginger bread for me. Good for your stomach and digestion and anti-nausea by tradition. Considered to be anti-inflammatory.
Seems to be very good quality product. Widely used in Indian cooking and considered to be an anti inflammatory. Laboratory studies show that it has anti cancer properties. It works well in American style cooking as a flavor enhancer if you don't go too far with the quantity. It adds to the flavor and color of cornbread in a small amount. Try adding a small amount and working up. It would be good for us Americans if we learned how to use it widely and regularly.
Not as sweet as using molasses, but better for you. I add it to hot cereal where I would have used a little brown sugar on top. Or to replace molasses in baking recipes. Could be used with molasses in part if you want the minerals that you get in molasses with less sugar. Makes fine ginger bread.
You can make your own macaroni and cheese without using a packaged mix and with more cheese. Add some milk powder and some oil or margarine. You can make it much better than the prepared mix. Also add it to polenta for cheese grits. Better than buying blocks of cheese and trying to store it till needed.
A lot of milk quality for your baking and cooking. Very good in hot cereals. Keeps well and does the job for an old man who can't get to the store easily.
A very fresh and 'sharp' tasting spice, versus what typically comes off the supermarket shelf.
The right selection of qualities at a very good price.
A very fresh herb versus what typically comes off the supermarket shelf.
A very fresh and 'sharp' tasting spice, versus what typically comes off the supermarket shelf. Obviously retaining the volatile oils that quickly dissipate after grinding. Considered to be an anti-oxidant.
Fragrance shows its freshness. Traditionally used as a spice and considered to have health benefits. Used in milk as a sleep aid to help relax.
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